CN105505680A - Compound noni fruit wine and preparation method thereof - Google Patents

Compound noni fruit wine and preparation method thereof Download PDF

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Publication number
CN105505680A
CN105505680A CN201510994545.3A CN201510994545A CN105505680A CN 105505680 A CN105505680 A CN 105505680A CN 201510994545 A CN201510994545 A CN 201510994545A CN 105505680 A CN105505680 A CN 105505680A
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fermentation
fruit
wine
promise
juice
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CN105505680B (en
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徐荣
杨焱
姜士宽
李海泉
郭刚军
龙继明
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Yunnan Institute of Tropical Crops
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Yunnan Institute of Tropical Crops
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation

Abstract

The invention discloses a preparation method of compound noni fruit wine. The preparation method includes the following steps that 1, noni fruits are cleaned and placed for after-ripening and are crushed and pulped; pectinase is added for enzymolysis, and filtration is performed to obtain noni fruit juice; 2, the other fruits are cleaned, chopped and juiced, and then the supernate is obtained so as to obtain other fruit juice; 3, the noni fruit juice and other fruit juice are mixed by the volume ratio of (3-11) to 1, cane sugar, citric acid and potassium bicarbonate are added to adjust the pH value and the the sugar degree which are 6.0-7.5 and 16-22oBx respectively, and high-temperature sterilization and enzyme deactivation are performed; 4, 40-120 mg/L SO2 solution is added into the product obtained in the step 3; 5, fermentation is performed: active dry yeast is activated, then the product obtained in step 4 serves as a fermentation substrate, and the activated active dry yeast is added to perform fermentation; 6, fermentation broth is filtered, a sterilized fermentation tank is filled with the product, and after fermentation is performed; 7, the compound noni fruit wine is obtained through aging, filtration, sterilization and filling. The invention further discloses the fruit wine prepared by means of the method.

Description

Beautiful compound fruit wine of a kind of promise and preparation method thereof
Technical field
The invention belongs to fruit wine preparation field, be specifically related to beautiful compound fruit wine of a kind of promise and preparation method thereof.
Background technology
Nuo Li has another name called Morinda Citifolia, Nuo Ni, and growing the evergreen perennial broadleaf shrub in island, the South Pacific and other each subtropical and tropical zones or dungarunga, is Rubiaceae Morinda plant.Containing the medicinal ingredients such as scopoletin, multiple terpenoid, multiple anthraquinone analog compound, multiple alkaloid, Sitosterol, multiple flavone glycoside, alizarin, violaguercitrin in Noni fruit, there is many effects such as anti-ageing, antibacterium, antiviral, antitumor, parasiticide, analgesia, hypotensive, anti-inflammatory and raising immunizing power.On June 1st, 2010, No. 9th, the Ministry of Health of China bulletin approval Noni puree is as new resource food, and its security have also been obtained abundant demonstration, and life-time service has no side effect.
Along with growth in the living standard, the progressively change of people's consumption idea, human consumer is changed into by caring for a liquor and is drunk low alcohol fruit wine.The object of this invention is to provide beautiful compound fruit wine of a kind of promise and preparation method thereof, solving with Noni fruit is the defect of fruit wine in color and luster, fragrance and mouthfeel that raw material is brewageed.Not yet occur Noni fruit and other fruit to carry out the report of fermentation for the beautiful compound fruit wine of promise at present.
Because the place of production of Noni fruit and Herba Passiflorae Caeruleae, pineapple, grape, mango, blueberry, Rosa roxburghii, pawpaw is close with the fructescence, Noni fruit and above several fruit compound are prepared fruit wine, and not only economically feasible also has peculiar flavour and the health maintenance effect of this several fruit concurrently.At present, the relevant report adopting Noni fruit and other fruit to prepare compound fruit wine is not yet retrieved.
Generally speaking, the common method producing compound fruit wine is the preparation method of reference more various single fruit wine, adopts and all effectively prepares scheme to various fruit.For Noni fruit wine and other fruit (comprising Herba Passiflorae Caeruleae, pineapple, grape, mango, blueberry, Rosa roxburghii, pawpaw) fruit wine, because brewed method (as CN103881882A) exists the shortcoming that preparation cycle is long, mouthfeel is jerky, the normal method adopted is fermentation method (as " Noni fruit and leaf nutrition and functional evaluation and products thereof are researched and developed ", CN103351981A) at present.The fruit juice of other fruit and Morinda Citrifolia juice simultaneously as raw material, utilize and comprise all about Noni fruit wine of the above-mentioned Fermentation enumerated and the preparation method of existing compound fruit wine, all cannot start fermenting procedure by the present inventor.
In sum, the method that one successfully can produce the beautiful pineapple compound wine of promise beautiful compound fruit wine, particularly promise is urgently found in this area.
Summary of the invention
The present invention is directed to the shortcoming of prior art, provide the preparation method of the beautiful compound fruit wine of a kind of promise, the method comprises the steps:
1) Noni fruit is cleaned, place after-ripening, crushing and beating; Add polygalacturonase and carry out enzymolysis, after filtration, obtain Morinda Citrifolia juice;
2) cleaned by other fruit, chopping gets supernatant liquor after squeezing the juice, and obtains other fruit juice juice; Other fruit described comprises the one in Herba Passiflorae Caeruleae, pineapple, grape, mango, blueberry, Rosa roxburghii, pawpaw, preferred pineapple.
3) by the 3 ~ 11:1 mixing by volume of Morinda Citrifolia juice and other fruit juice, add sucrose, citric acid, saleratus adjust; Regulate pH to be 6.0 ~ 7.5, regulate pol to be 16 ~ 22 ° of Bx, then carry out High Temperature Sterilization and to go out enzyme;
4), after the cooling of step 3) gains, the SO of 40 ~ 120mg/L is added 2, with the flourish of miscellaneous bacteria in stopping fermentation process;
5) ferment: active dry yeast is activated; Again using step 4) gains as fermented substrate, add the active dry yeast after activation and ferment, fermentation time is 5 ~ 12 days;
6) put into sterilized fermentor tank after filtering fermentation liquor, carry out secondary fermentation, time 15-30 days;
7) after fermentation ends, then through ageing, filtration, sterilization, fillingly obtain the beautiful compound fruit wine of promise.
The present inventor has long-term research to Nuo Li and relevant food thereof, drink, is worth because Nuo Li has higher edible medicinal, and unique flavor, be prepared into compound fruit wine and be there is larger market potential.
But contriver finds, utilizes the general technology means of this area but cannot carry out the preparation of the beautiful compound fruit wine of promise.For Nuo Li and pineapple for raw material, typically, carry out fruit wine when preparing, initial pH is generally between 2.5-4.5, although the research of the beautiful relevant fruit wine of promise is less, but this rule is also followed in the preparation also having been reported display Noni fruit wine, the result as Master's thesis " Noni fruit and leaf nutrition and functional evaluation and products thereof are researched and developed " shows and only just has good ferment effect as pH=3.6-4.0; And for the preparation of pineapple wine, its requirement for pH is usually lower, the pH as adopted in CN103351981A is only 2.8-3.6.No matter the discovery that the present invention is surprised, adopt any technical scheme about preparation Noni fruit wine or pineapple wine in prior art, all cannot start fermenting procedure.By beautiful to other fruit (comprising Herba Passiflorae Caeruleae, pineapple, grape, mango, blueberry, Rosa roxburghii, pawpaw) and promise composite carry out compound fruit wine prepare time, equally also meet with the problems referred to above.Once fermenting procedure cannot start, just cannot regulate various parameter by fermentation results, the result brought be cannot know which parameter for preparation high-quality promise beautiful pineapple compound wine be important.
Through the pre-treatment to leavening temperature, yeast type, fermentation time, other fruit (comprising Herba Passiflorae Caeruleae, pineapple, grape, mango, blueberry, Rosa roxburghii, pawpaw) and Noni fruit, SO 2after the factor such as addition, pH carries out a large amount of investigations, contriver finally finds that pH is the most key factor controlling fermentation starting, only has when pH is not less than 6.0, fermenting procedure could start, as shown in the embodiment of the present invention, when pH is 5.5, the alcoholic strength of products therefrom is still 0.For the preparation of the beautiful compound fruit wine of promise, the startup pH so high (approximately exceeding 3 than the pH value it is generally acknowledged) why needed for fermenting procedure is not yet clear at present.
In step 5), described active dry yeast is Angel wine active dry yeast BV818.
Contriver finds equally, utilizes general yeast to carry out the preparation of the beautiful compound fruit wine of promise, the non-constant of effect.Only have and use highly active dry yeast Angel wine active dry yeast BV818, just can make to obtain good fermentation results.Contriver think possible reason be promise beautiful in some compositions inhibit the activity of yeast, but whether so also need further investigation.
Preferably, in step 1), the add-on of polygalacturonase is 40 ~ 120mg/L, and enzymolysis time is 2h.Preferred, the add-on of polygalacturonase is 80mg/L.
Preferably, in step 3), the volume ratio of Morinda Citrifolia juice and other fruit juice is 9:1.As shown in the embodiment of the present invention, have no significant effect although the interpolation of Morinda Citrifolia juice and other fruit juice is compared to alcoholic strength, most important for the local flavor of fruit wine.When Morinda Citrifolia juice is 9:1 with the volume ratio of other fruit juice, the typicalness of gained fruit wine is clear and definite, fruital aroma is good, tasty and refreshing feeling of freshness.
Preferably, in step 3), regulate pol to be 14 ~ 22 ° of Bx, preferred, pol is 20 ° of Bx.Pol all has certain influence for alcoholic strength and mouthfeel, and when pol is 20 ° of Bx, the overall target of gained fruit wine is best.
High Temperature Sterilization described in step 3) goes out enzyme for going out enzyme 30min at 80 DEG C.
When fermenting in step 5), leavening temperature is 21 ~ 29 DEG C, is preferably 27 DEG C.Temperature all has certain influence for alcoholic strength and mouthfeel, and when temperature is 27 DEG C, the overall target of gained fruit wine is best.Secondary fermentation temperature in step 6) is 18 ~ 20 DEG C.
Preferably, in step 5), the inoculum size of yeast is 0.2 ~ 1.0g/L, the SO in step 4) 2addition be 40 ~ 80mg/L.Preferred, the inoculum size of yeast is 0.6g/L, SO 2addition be 60mg/L.Inoculum size all has certain influence for alcoholic strength and mouthfeel, and when inoculum size is 0.6g/L, the overall target of gained fruit wine is best.SO 2addition comparatively large for alcoholic strength impact, work as SO 2addition when being 60mg/L, effect is best.
Another object of the present invention is to provide to be prepared by aforesaid method and the beautiful compound fruit wine of promise obtained.
Beneficial effect of the present invention:
1) instant invention overcomes the shortcoming that traditional method cannot start fermenting procedure, successfully prepare the beautiful compound fruit wine of promise;
2) attractive in appearance, the clear of the fruit wine color and luster that obtains of the present invention; The smell of fruits is very sweet, free from extraneous odour; Wine body is plentiful, and mellow coordination, aftertaste are long; Typical case is perfect.
Accompanying drawing explanation
Fig. 1 is that different yeast-inoculated amount affects result figure to the alcoholic strength of the beautiful pineapple compound wine of promise;
Fig. 2 is that different initial pol affects result figure to promise beautiful pineapple compound wine alcoholic strength;
Fig. 3 is different SO 2addition affects result figure to promise beautiful pineapple compound wine alcoholic strength;
Fig. 4 is that different initial pH value affects result figure to the alcoholic strength of the beautiful pineapple compound wine of promise;
Fig. 5 is that different promise beautiful pineapple juice ratio affects result figure to promise beautiful pineapple compound wine alcoholic strength;
Fig. 6 is that different fermentations temperature affects result figure to the alcoholic strength of the beautiful pineapple compound wine of promise.
Embodiment
Below by embodiment, the present invention is specifically described; what be necessary to herein means out is that following examples are just for being further detailed the present invention; limiting the scope of the invention can not be interpreted as; some nonessential improvement and adjustment that the person skilled in the art in this field makes according to foregoing invention content, still belong to protection scope of the present invention.
Technical process of the present invention is as follows:
1) Noni fruit is cleaned, place ripe, crushing and beating; Add polygalacturonase and carry out enzymolysis, obtain Morinda Citrifolia juice after filtration, the add-on of polygalacturonase is 40 ~ 120mg/L, and enzymolysis time is 2h;
2) cleaned by other fruit, chopping gets supernatant liquor after squeezing the juice, and obtains other fruit juice;
3) by the 3 ~ 11:1 mixing by volume of Morinda Citrifolia juice and other fruit juice, add sucrose, citric acid, saleratus adjust; Regulate pH to be 6.0 ~ 7.5, regulate pol to be 14 ~ 22 ° of Bx, then carry out High Temperature Sterilization and to go out enzyme;
4), after the cooling of step 3) gains, the SO that mass concentration is 40 ~ 120mg/L is added 2, with the flourish of miscellaneous bacteria in stopping fermentation process;
5) ferment: active dry yeast is activated; Again using step 4) gains as fermented substrate, add the active dry yeast after activation and ferment, leavening temperature is 21 ~ 29 DEG C, and fermentation time is 5 ~ 12 days.
6) put into sterilized fermentor tank after filtering fermentation liquor, at 18 ~ 20 DEG C, carry out secondary fermentation, time 15-30 days;
7) after fermentation ends, then through ageing, filtration, sterilization, fillingly obtain the beautiful compound fruit wine of promise.
According to relevant scoring standard, formulate the subjective appreciation standard of the beautiful compound fruit wine of promise, become to judge group by 20 expert groups and evaluate, carried out comprehensive grading from color and luster, fragrance, flavour, typicalness in the face of the beautiful compound fruit wine of promise, and then draw preferred plan.
Compound fruit wine standards of grading are in table 1.
Embodiment 1
According to present invention process flow process, investigate the impact (used yeast be Angel wine active dry yeast BV818) of each factor on the beautiful pineapple compound wine of preparation promise, concrete plan of survey is as follows:
The determination of 1.1 yeast-inoculated amounts
Promise beautiful pineapple compound juice (7:1) polygalacturonase addition is 80mg/L, SO 2addition is 60mg/L, and initial pol is 18 °bx, yeast-inoculated amount is respectively 0.2,0.4,0.6,0.8,1.0g/L, at 25 DEG C, initial pH value is under the condition of 6.5, studies the impact (sensory evaluation in the relation of table 2, alcoholic strength and yeast-inoculated amount be shown in Fig. 1) of different yeast-inoculated amount on the beautiful pineapple compound wine fermentation of promise.
as seen from Figure 1, when other conditions are constant, yeast-inoculated amount is larger, the alcohol that fermentation generates increases thereupon, but when yeast-inoculated amount is more than 0.6g/L, too much inoculum size can impel yeast accelerates multiplication, bring vigorous respiration, in mash sugar major part consume by respiration, be unfavorable for generation and the accumulation of alcohol, alcoholic strength declines thereupon.The alcoholic strength that yeast-inoculated amount generates at the indirect fermentation of 0.4g/L to 0.6g/L is maximum, and sensory evaluation scores as shown in Table 2 when yeast-inoculated amount is at 0.4g/L is the highest.Therefore, the best yeast-inoculated amount of compound fruit wine is chosen as 0.4g/L.
The determination of 1.2 initial pols
Promise beautiful pineapple compound juice (7:1) polygalacturonase addition is 80mg/L, SO 2addition is 60mg/L, and initial pol is respectively 14,16,18,20,22 °bx, yeast-inoculated amount is 0.4g/L, and at 25 DEG C, initial pH value is under the condition of 6.5, and the different initial pol of research is on the impact (sensory evaluation is shown in Fig. 2 in the relation of table 3, alcoholic strength and initial pol) of promise beautiful pineapple compound wine fermentation.
As seen from Figure 2, along with the increase of initial pol, alcoholic strength rises gradually.Pol is 18 as shown in Table 3 °sensory evaluation scores during Bx is the highest, but pol 20 °bx and 18 °the sensory evaluation scores of Bx is more or less the same.So synthetical comparison and assessment is got off, optimal compound fruit wine pol is 20 °bx.
1.3SO 2the determination of addition
Promise beautiful pineapple compound juice (7:1) polygalacturonase addition is 80mg/L, and initial pol is 20 °bx, yeast-inoculated amount is 0.4g/L, SO 2addition is respectively 40mg/L, 60mg/L, 80mg/L, 100mg/L, 120mg/L, and at 25 DEG C, initial pH value is under the condition of 6.5, studies different SO 2(sensory evaluation is in table 4, alcoholic strength and SO on the impact of the beautiful pineapple compound wine fermentation of promise for addition 2the relation of addition is shown in Fig. 3).
as can be seen from table 4, Fig. 3, the alcoholic strength when the addition of sulfurous gas is 60mg/L is maximum, and sensory evaluation scores and 80mg/L are more or less the same.In the production process of fruit wine, SO 2content be restricted, be generally no more than 160mg/L, it can effectively anti-oxidation, suppresses the flourish of miscellaneous bacteria, improves the transformation efficiency of sugar, but SO 2content is too high, and fermented liquid can be made with irritating smell beastly.Therefore, optimal SO in compound fruit wine 2addition is 60mg/L.
The determination of 1.4 initial pH value
Promise beautiful pineapple compound juice (7:1) polygalacturonase addition is 80mg/L, and initial pol is 20 °bx, yeast-inoculated amount is 0.4g/L, SO 2addition is 60mg/L, initial pH value is respectively 5.5,6.0,6.5,7.0,7.5, under the condition of 25 DEG C, study the impact (sensory evaluation in the relation of table 5, alcoholic strength and initial pH value be shown in Fig. 4) of different initial pH value on the beautiful pineapple compound wine fermentation of promise.
as seen from Figure 4, when initial pH value is 5.5, alcoholic strength is 0, along with the increase of initial pH value, the alcohol that fermentation generates increases thereupon, but after initial pH value is more than 6.5, along with the increase of initial pH value, the production rate of alcohol slows down, increase the increase of initial pH value alcoholic strength very micro-, and as shown in Table 5, sensory evaluation is the highest when pH value is 6.5, therefore, the optimal pH value of compound fruit wine is 6.5.
The determination of the beautiful pineapple juice ratio of 1.5 promise
Promise beautiful pineapple compound juice polygalacturonase addition is 80mg/L, and initial pol is 20 °bx, yeast-inoculated amount is 0.4g/L, SO 2addition is 60mg/L, at 25 DEG C, initial pH value is under the condition of 6.5, respectively in pineapple juice: Morinda Citrifolia juice is the impact (sensory evaluation in table 6, alcoholic strength from the relation of different fruit juice ratio be shown in Fig. 5) of ratio research on promise beautiful pineapple compound wine fermentation of 1:3,1:5,1:7,1:9,1:11.
as seen from Figure 5, the different ratios of fruit juice is little on the impact of its alcoholic strength, and as can be seen from Table 6, pineapple juice: when Morinda Citrifolia juice is 1:9, sensory evaluation is best, therefore, best fruit juice ratio is 1:9.
1.6 the determination of leavening temperature
Promise beautiful pineapple compound juice (9:1) polygalacturonase addition is 80mg/L, and initial pol is 20 °bx, yeast-inoculated amount is 0.4g/L, SO 2addition is respectively 60mg/L, is respectively 21 DEG C, 23 DEG C, 25 DEG C, 27 DEG C, 29 DEG C at leavening temperature, and initial pH value is under the condition of 6.5, and (sensory evaluation is in table 7, alcoholic strength and SO on the impact of the beautiful pineapple compound wine fermentation of promise for research different fermentations temperature 2the relation of addition is shown in Fig. 6).
The sensory evaluation of table 7 different fermentations temperature
As seen from Figure 6, when initial temperature is 25 DEG C, the alcoholic strength of fermented liquid is the highest, but after 25 DEG C, because the temperature of fermented liquid is too high, saccharomycetic growth is restricted, and thalline can be old and feeble rapidly, and the alcoholic strength of fermented liquid reduces, and as can be seen from Table 7, the highest when sensory evaluation is 27 DEG C.Comprehensive each factor optimum temps elects 25 DEG C as.
1.7 promise beautiful pineapple compound wine orthogonal test
Initial pol, initial pH value, leavening temperature, yeast-inoculated amount are the important factors affecting the beautiful pineapple compound wine of promise, therefore adopt the horizontal L of 4 factor 3 9(3 4) carrying out orthogonal test, the alcoholic strength of the compound fruit wine obtained to ferment and sensory evaluation scores are index determination optimal conditions of fermentation.
Orthogonal test factor and level design in table 8, orthogonal experiments with analyse in table 9.
Table 8 orthogonal test factor and level design
Table 9 orthogonal experiments with analyse
As can be seen from Table 9, the factor primary and secondary order affecting promise beautiful pineapple compound wine alcoholic strength is: initial pH value > initial pol > yeast-inoculated amount > leavening temperature, best of breed is A 3b 3c 3d 3; The factor primary and secondary order affecting the sense index of promise beautiful pineapple compound wine is: the initial pol > leavening temperature of initial pH value > yeast-inoculated amount >, best of breed is A 3b 3c 3d 3.As can be seen from orthogonal test analysis result, the optimal conditions of fermentation of promise beautiful pineapple compound wine alcoholic strength and sensory evaluation is only A 3b 3c 3d 3, namely initial temperature is 27 DEG C, and initial pH value is 6.5, and yeast-inoculated amount is 0.6g/L, and initial pol is 20 °bx.
1.8 proof test
From 1.7, the optimal conditions of fermentation of promise beautiful pineapple compound wine alcoholic strength and sensory evaluation is A 3b 3c 3d 3.Promise beautiful pineapple compound juice (9:1) polygalacturonase addition is 80mg/L, and initial pol is 20 °bx, yeast-inoculated amount is 0.6g/L, SO 2addition is respectively 60mg/L, is 27 DEG C at leavening temperature, and initial pH value is under the condition of 6.5, and fermented liquid alcoholic strength is 12.8%, therefore, and A 3b 3c 3d 3for optimum level combination.
1.9 secondary fermentation
Put into sterilized fermentor tank after filtering fermentation liquor, at 18 ~ 20 DEG C, carry out secondary fermentation, 15 ~ 30 days time.After fermentation ends, then through ageing, filtration, sterilization, fillingly obtain the beautiful pineapple compound wine of promise.
The quality index of the beautiful pineapple compound wine of 2 promise
2.1 sense index
Color and luster: in red-brown, clear, no suspended substance; Fragrance: the smell of fruits is very sweet graceful, free from extraneous odour; Flavour: wine body is plentiful, mellow coordination, aftertaste are long; Typicalness: the typical style with this product.
3.2 physical and chemical index
Alcoholic strength 4 ~ 18%vol; Total reducing sugar (with glucose meter)≤100g/L, Titrable acid (with citrometer)≤8.0g/L, volatile acid (with acetometer)≤1.5g/L, total sulfur dioxide≤250mg/L, sugar-free extract >=10g/L, plumbous (in Pb)≤0.2mg/L, Free sulfur dioxide≤50mg/L.
3.3 sanitary index
Salmonellas, streptococcus aureus must not detect.
Embodiment 2
According to present invention process flow process, replace with except Herba Passiflorae Caeruleae except by pineapple, all the other optimum configurations are consistent with embodiment 1.Ferment successfully, prepare the beautiful Herba Passiflorae Caeruleae compound fruit wine of promise.
Embodiment 3
According to present invention process flow process, replace with except grape except by pineapple, all the other optimum configurations are consistent with embodiment 1.Ferment successfully, prepare the beautiful grape compound fruit wine of promise.
Embodiment 4
According to present invention process flow process, replace with except mango except by pineapple, all the other optimum configurations are consistent with embodiment 1.Ferment successfully, prepare the beautiful composite mango wine of promise.
Embodiment 5
According to present invention process flow process, replace with except blueberry except by pineapple, all the other optimum configurations are consistent with embodiment 1.Ferment successfully, prepare the beautiful blueberry compound fruit wine of promise.
Embodiment 6
According to present invention process flow process, replace with except Rosa roxburghii except by pineapple, all the other optimum configurations are consistent with embodiment 1.Ferment successfully, prepare the beautiful Rosa roxburghii compound fruit wine of promise.
Embodiment 7
According to present invention process flow process, replace with except pawpaw except by pineapple, all the other optimum configurations are consistent with embodiment 1.Ferment successfully, prepare the beautiful pawpaw compound fruit wine of promise.
Comparative example 1
Except pH is except 4, all the other are consistent with embodiment 1, carry out interworking respectively, and be provided with various parameters combination by the method for embodiment 1 with the one in Herba Passiflorae Caeruleae, pineapple, grape, mango, blueberry, Rosa roxburghii, pawpaw and Noni fruit.Result is: fermentation starting is unsuccessful, and pol does not change.
Comparative example 2
Except pH is except 5, all the other are consistent with present invention process flow process, carry out interworking respectively, and be provided with various parameters combination by the method for embodiment 1 with the one in Herba Passiflorae Caeruleae, pineapple, grape, mango, blueberry, Rosa roxburghii, pawpaw and Noni fruit.Result is: fermentation starting is unsuccessful, and pol does not change.
Comparative example 3
Except employing Angel grape wine fruit wine special yeast SY, all the other are consistent with present invention process flow process, carry out interworking with the one in Herba Passiflorae Caeruleae, pineapple, grape, mango, blueberry, Rosa roxburghii, pawpaw and Noni fruit respectively, and be provided with various parameters combination by the method for embodiment 1.Result is: fermentation starting is unsuccessful, and pol does not change.
Comparative example 4
Except employing Angel grape wine fruit wine special yeast RW, all the other are consistent with present invention process flow process, carry out interworking with the one in Herba Passiflorae Caeruleae, pineapple, grape, mango, blueberry, Rosa roxburghii, pawpaw and Noni fruit respectively, and be provided with various parameters combination by the method for embodiment 1.Result is: fermentation starting is unsuccessful, and pol does not change.
Comparative example 5
Except employing Supreme Being uncle bodyguard grape wine fruit wine special yeast, all the other are consistent with present invention process flow process, carry out interworking with the one in Herba Passiflorae Caeruleae, pineapple, grape, mango, blueberry, Rosa roxburghii, pawpaw and Noni fruit respectively, and be provided with various parameters combination by the method for embodiment 1.Result is: fermentation starting is unsuccessful, and pol does not change.

Claims (10)

1. a preparation method for the beautiful compound fruit wine of promise, is characterized in that, described method comprises the steps:
1) Noni fruit is cleaned, place after-ripening, crushing and beating; Add polygalacturonase and carry out enzymolysis, after filtration, obtain Morinda Citrifolia juice;
2) cleaned by other fruit, chopping gets supernatant liquor after squeezing the juice, and obtains other fruit juice; Other fruit described comprises the one in Herba Passiflorae Caeruleae, pineapple, grape, mango, blueberry, Rosa roxburghii, pawpaw, preferred pineapple;
3) by the 3 ~ 11:1 mixing by volume of Morinda Citrifolia juice and other fruit juice, add sucrose, citric acid, saleratus adjust; Regulate pH to be 6.0 ~ 7.5, regulate pol to be 16 ~ 22 ° of Bx; Then carry out High Temperature Sterilization to go out enzyme;
4), after the cooling of step 3) gains, the SO of 40 ~ 120mg/L is added 2, with the flourish of miscellaneous bacteria in stopping fermentation process;
5) ferment: active dry yeast is activated; Again using step 4) gains as fermented substrate, add the active dry yeast after activation and ferment, fermentation time is 5 ~ 12 days;
6) put into sterilized fermentor tank after filtering fermentation liquor, carry out secondary fermentation, time 15-30 days;
7) after fermentation ends, then through ageing, filtration, sterilization, fillingly obtain the beautiful compound fruit wine of promise.
2. method according to claim 1, is characterized in that, in step 5), described active dry yeast is Angel wine active dry yeast BV818.
3. method according to claim 1 and 2, is characterized in that, in step 1), the add-on of polygalacturonase is 40 ~ 120mg/L, and enzymolysis time is 2h, and preferably, the add-on of polygalacturonase is 80mg/L.
4. the method according to any one of claim 1 ~ 3, is characterized in that, in step 3), the volume ratio of Morinda Citrifolia juice and other fruit juice is 9:1.
5. method according to claim 4, is characterized in that, in step 3), regulate pol to be 14 ~ 22 ° of Bx, preferably, pol is 20 ° of Bx; High Temperature Sterilization described in step 3) goes out enzyme for going out enzyme 30min at 80 DEG C.
6. the method according to claim 1,2 or 5, is characterized in that, when fermenting in step 5), leavening temperature is 21 ~ 29 DEG C, is preferably 27 DEG C; Secondary fermentation temperature in step 6) is 18 ~ 20 DEG C.
7. method according to claim 6, is characterized in that, the SO in step 4) 2addition be 40 ~ 80mg/L, be preferably 60mg/L.
8. the method according to claim 1,2,5 or 7, is characterized in that, in step 5), the inoculum size of yeast is 0.2 ~ 1.0g/L.
9. method according to claim 8, is characterized in that, the inoculum size of yeast is 0.6g/L.
10. the beautiful compound fruit wine of promise that described in any one of claim 1 ~ 9, method prepares.
CN201510994545.3A 2016-02-23 2016-02-23 A kind of beautiful compound fruit wine of promise and preparation method thereof Active CN105505680B (en)

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CN107384663A (en) * 2017-08-23 2017-11-24 长顺丹索亚刺梨庄园有限公司 A kind of preparation method of grape thorn pear wine
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CN107557200A (en) * 2016-06-30 2018-01-09 株洲千金药业股份有限公司 One kind is mixed to make noni wine and preparation method thereof
CN107557243A (en) * 2016-06-30 2018-01-09 株洲千金药业股份有限公司 One kind is mixed to make promise Buddhist nun's papaya wine and preparation method thereof
CN107557201A (en) * 2016-06-30 2018-01-09 株洲千金药业股份有限公司 A kind of noni wine and preparation method thereof
CN107557245A (en) * 2016-06-30 2018-01-09 株洲千金药业股份有限公司 A kind of promise Buddhist nun papaya wine and preparation method thereof
CN108085215A (en) * 2018-02-07 2018-05-29 海南诺尼生物工程开发有限公司 A kind of preparation method of litchi spirit
CN110564559A (en) * 2019-09-17 2019-12-13 华南理工大学 Fermented noni fruit wine and preparation method thereof
CN113528276A (en) * 2021-06-28 2021-10-22 海南华美益实业有限公司 Noni composite fruit wine and preparation method thereof

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Cited By (11)

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Publication number Priority date Publication date Assignee Title
CN107557199A (en) * 2016-06-30 2018-01-09 株洲千金药业股份有限公司 A kind of noni wine with tonifying Qi and blood effect and preparation method thereof
CN107557200A (en) * 2016-06-30 2018-01-09 株洲千金药业股份有限公司 One kind is mixed to make noni wine and preparation method thereof
CN107557243A (en) * 2016-06-30 2018-01-09 株洲千金药业股份有限公司 One kind is mixed to make promise Buddhist nun's papaya wine and preparation method thereof
CN107557201A (en) * 2016-06-30 2018-01-09 株洲千金药业股份有限公司 A kind of noni wine and preparation method thereof
CN107557245A (en) * 2016-06-30 2018-01-09 株洲千金药业股份有限公司 A kind of promise Buddhist nun papaya wine and preparation method thereof
CN107384663A (en) * 2017-08-23 2017-11-24 长顺丹索亚刺梨庄园有限公司 A kind of preparation method of grape thorn pear wine
CN108085215A (en) * 2018-02-07 2018-05-29 海南诺尼生物工程开发有限公司 A kind of preparation method of litchi spirit
CN110564559A (en) * 2019-09-17 2019-12-13 华南理工大学 Fermented noni fruit wine and preparation method thereof
CN110564559B (en) * 2019-09-17 2022-12-30 华南理工大学 Fermented noni fruit wine and preparation method thereof
CN113528276A (en) * 2021-06-28 2021-10-22 海南华美益实业有限公司 Noni composite fruit wine and preparation method thereof
WO2023273076A1 (en) * 2021-06-28 2023-01-05 海南华美益实业有限公司 Morinda citrifolia composite fruit wine and preparation method therefor

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